Aldo Zilli's food is full of robust flavours which are, he puts it, "minimally mucked-about". He has the knack of combining great simplicity with great taste.
He learnt to cook from his mother. Before training as a chef, he was a fisherman is Abruzzo and his food is authentically and lip-smackingly Italian. 'The Zilli Cookbook' contains superb, straightforward recipes for pasta, risottos, pizzas, bread and his trademark fish.
Recipes are accompanied by beautiful photographs and the text is enlivened by Aldo's wisdom on choosing and buying Italian ingredients.
